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I take a tumbler with an ounce of water and add a teaspoon of salt to it and then add this salty water mix to the curry or dish I am preparing at the moment. I repeat with lesser quantities of salt with each iteration until the dish tastes good. However this approach means adding salt multiple times, before the salt feels right. Not that repetition is bad, but I find people who sprinkle salt either by years of experience or by muscle memory tend to be much better with salt.

What approaches do you follow for adding the perfect amount of salt?

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    You what? Why would you add salt to water to add to a dish? Just add the salt, taste, repeat until you're happy with the flavor. Salt is very personal. :-) – BaffledCook Aug 28 '12 at 22:43
  • I must admit that I am not as patient as my mother who knows every single time how much of salt to sprinkle. Most of my dishes are Indian curries. So adding a bit of salted water is not too bad. If I don't use this technique, I find it difficult to make distribute the salt evenly in some of those potato or cauliflower pieces. – Animesh Aug 30 '12 at 18:05
  • @Animesh - salt will dissolve (and redistribute) if there's even the tiniest bit of moisture in a dish. Sprinkling helps it happen faster, as does waiting a bit to give it time to dissolve, but it will distribute pretty evenly with basic mixing. I suppose salt water is better if you don't want to mix much for whatever reason, though (foods that will break down to flake or mush if over-mixed). – Megha May 20 '17 at 14:17
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Perhaps I am not entirely qualified to answer this post, but as someone who was taught to cook (by my mother) mostly without recipes, when it comes to dishes like curries or stews, salt is simply 'to taste.' This, however, is always with the added note that you can always add more salt later, but taking it out of a dish that has been over saturated with it is a hassle, if possible at all. So just start with a sprinkle and taste, adding more as you see fit.

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